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New England Pumpkin Pie

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Rate this recipe 3.2/5 (144 Votes)

Ingredients

  • 1 tin of canned pumpkin (alternatively 2 cups cooked, mashed sweet potato)
  • 1 tsp salt
  • 1.5 cups evaporated milk
  • 3 eggs
  • 0.25 cups dark treacle
  • 0.5 cups brown sugar
  • 1 tsp cinnamon
  • 1.5 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 tbsp caster sugar
  • 1 roll of short crust pastry

Details

Level of difficulty Average
Cooking time 50mins
 Cost Average budget

Preparation

Step 1

Separate the eggs and beat the egg yolks with all other ingredients except the caster sugar and pastry with a rotary beater until smooth.

Step 2

Beat the egg whites until they are stiff.

Step 3

Sprinkle the caster sugar over the egg whites and then fold these into the mixture and stir everything together carefully.

Step 4

Line a 9-inch pie tin with the short crust pastry and pour in the mixture.

Step 5

Bake in an oven pre-heated at 210°C for 45 to 55 minutes until a knife inserted into the filling comes out clean.

Step 6

Allow to cool and serve chilled from the fridge.

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Keep an eye on the pie while baking to the top doesn't get burnt. Cover with tin foil for the last 15-20 minutes if necessary.

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